3 pts Sanitation
*14 When to wash hands before donning new gloves
2 pts Documentation & Training
*21 PIC ensures food properly and rapidly cooled
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Sanitation
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
3 pts Sanitation
*18 Toxic items storage adjacent to food/utensils
1 pts Documentation & Training
*47 RFSM Certificate - Not Display
2 pts Sanitation
*31 Handwashing lavatory - accessible
2 pts Sanitation
*32 Equipment designed for use w lid shall be flanged
2 pts Food Temperature
*29 Thermometers to be accurate +/- 3'F
1 pts Employee Hygiene
*35 Hair Restraints effective